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Recipes for success Andrés Café


OWNER AND HEAD CHEF ANDRÉ WINTERSGILL SHARES HIS FAVOURITE EARLY AUTUMN RECIPES FOR A SIMPLE AND DELICIOUS SUPPER


Warm salad of caramelised red onions, new potatoes, green beans, pine nuts and mozzarella


(Serves 1)


The great thing about this salad is its simplicity. The ingredients don’t have to be precise and you can alter it by using any of your favourite ingredients. The only important part of the recipe is to caramelise your onions well to create a wonderful rich flavour throughout the salad.


Ingredients: Olive oil Cider vinegar Sugar A good pinch of pine nuts 1 red onion, thinly sliced About 8-9 green beans, topped and tailed and cut in half 2-3 boiled new potatoes, quartered 6 cherry tomatoes Your favourite salad leaf Half a creamy mozzarella ball, torn into bite-size pieces. Some fresh soft herbs such as flat leaf parsley, chives or basil Fresh finely grated parmesan cheese Salt and pepper


Method: 1. For the dressing, in a bowl whisk two tablespoons of olive oil, one tablespoon of cider vinegar and half a teaspoon of sugar. Whisk until the sugar has dissolved. Season with salt and ground black pepper and place to one side. 2. In a wok or non-stick frying pan, add a drizzle of olive oil. On a medium heat, fry the pine nuts until they just start to give a nice golden colour. Remove from the pan and place on some kitchen paper to cool. 3. Add another dash of olive oil to the wok and on a medium heat fry the onions until they are really soft and coloured. This will take about 10-15 minutes, so keep an eye on them and stir them occasionally so they don’t burn. The sugars will release from the onions, giving them a lovely caramel colour. Meanwhile, boil the green beans


in salted water for two minutes. Refresh under cold water to cool. 4. Remove the onions from the pan into a bowl and place to one side. Add another dash of olive oil to the wok and fry the potatoes until they start to crisp and turn slightly golden 5. Add the onions, green beans and cherry tomatoes to the potatoes and fry together for just two minutes to warm through. Season with fresh ground black pepper and salt 6. Place the salad leaves onto a plate and spoon all the warm ingredients evenly over them. Dot the mozzarella over the salad and sprinkle with the pine nuts, Parmesan cheese and herbs. 7. Pour the dressing into the wok to pick up any remaining flavour left. Drizzle over the salad and enjoy outside with some fresh bread and a glass of chilled wine.


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